After suffering for three days with laryngitis, I was ready to demonstrate in silence how to prepare pancakes. But, a scratchy voice appeared on Friday morning and I was able to end my quick bread unit with some light and airy pancakes that will melt in your mouth . This recipe makes a very thick batter, but surprisingly not a heavy pancake. It is light as a feather and will absorb whatever topping you decide to choose. I used a recipe that I have seen floating around on many blogs. They are heralded as the world’s best buttermilk pancakes. You can be the judge of that. We thought they were fabulous!
When I give a demo to my high school students I have learned from experience to give out as much information as I can. Some of them have never prepared one thing in the kitchen and even the smallest details that experienced cooks take for granted are not yet present on their cooking slate in fact it can be quite blank. One small detail, but really important is the reasoning behind preheating the skillet. Quite a few times pancake batter has been poured into a cold skillet and then turned the heat on. Now that is a hot mess! Don’t try it! Inexperienced cooks just don’t realize that about the only foods that can go into a cold skillet are hamburgers and bacon. So here are the tips that I shared in my whispery voice.
- Use the best ingredients that you can buy in this recipe – real butter, whole buttermilk, and real vanilla.
- Measure the ingredients accurately. Don’t pack flour into a measuring cup. Lightly spoon into a dry measuring cup and level it.
- Have the eggs and buttermilk at room temperature or it will solidify the melted butter.
- Preheat the skillet or electric skillet.
- You may or may not have to grease the skillet depending on how well it is seasoned. For this particular recipe I had to use more butter in the skillet than I normally do.
- Mix the dry ingredients separately from the wet ingredients.
- Add the wet ingredients to the dry ingredients and beat until just mixed. Do not over mix.
- Use an ice cream scoop or a measuring cup to pour the batter into the pan. I used a 1/3 measuring cup.
- Turn the pancakes when they start to bubble and burst.
- You may have to throw out your first pancake and adjust the heat and amount of butter in the pan.
- Do not press the pancakes down with the bent-edge spatula after you turn them. They will not be light and fluffy.
- To keep them hot while preparing the rest place them in an oven at 200 on a cooling rack on top of a baking sheet. Try not to stack them on top of each other.
- Leftovers can be frozen. Flash freeze by placing on a cookie sheet and freezing for about an hour. When frozen place in a freezer bag. They can be frozen for at least a month.
- To reheat place in the microwave. Cook for 30 seconds intervals. Check to see if they are warm enough. They can be warmed in the oven, also.
- Heat syrup before using.
- Enjoy.
Robie’s World’s Best Pancake Recipe from Robie’s
Yield about 14 5-in. pancakes
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons melted butter
- 1 teaspoon vanilla
- 2 beaten eggs
Directions
- Combine the dry ingredients in a bowl. Whisk together. Set aside.
- Combine the wet ingredients in a second bowl and whisk together.
- Add the wet ingredients to the dry and whisk until just combined.
- Preheat a nonstick skillet or a griddle to 325 or use medium heat on a range top.
- Pour batter into the skillet. When bubbles start to pop and they are brown on bottom turn with a bent-edge spatula. Don’t press the pancake down.
- Cook until nice and brown on the bottom.
- Serve with hot maple syrup!
- One Year Ago Egg and Sausage Breakfast Casserole
- Two Years Ago Broccoli Casserole
The Teacher Cooks 
I made the Muffins from this recipe yesterday between me and my wife we ended up finishing the plate! they are truly lovely.. Dont think i will be making them again any time soon though they are way to addictive! i will end up having to buy all my clothes from BiggerLand!
the vanilla is so great with pancakes
I learned that you turn the pancakes when the bubbles that have formed begin to pop 🙂
I learned that if you have leftovers you can freeze them.
I learned that you’re supposed to turn the pancakes when they start to bubble and burst
when the start to bubble it eans they are getting brown on the bottom
When we had the demo i didnt expect to learn that adding some vanilla into pancake batter would taste as good and learning that we can freeze leftovers was really neat to now know.
I learned that you should flip the pancakes when the bubbles start to pop and the bottom is brown.
I learned that you mix the dry ingredients separate from the wet ingredients at first.
i learned that if you flip them to early it can mess them up. so flip them at the right time
I learned that when the top of the pancakes start bubbling that means that the bottom side is brown enough and ready to flip. You have to be careful though flipping, or you may just make a mess! They tasted lovely!
These were by far the best pancakes evvvvverrrrrrrrrrrrrr!!! I learned the importance of separating the dry Ingredients from wet Ingredients. It really does make a difference.
i learned that you have to put the pancakes in the oven after you make them to keep them from becoming soggy.
I learned that pancakes dont always come in a box that says “just add water”. And when made from scratch they have a much better flavor.
I learned that you can top pancakes with other things than syrup
i learned that you cannot press the pancakes with a bent edge spatula
The homemade pancakes are a lot more delicious then store bought. I have never used pancake mix ever since.
i learned you have to Have the eggs and buttermilk in this recipe at room temperature or it will solidify the melted butter and i didnt even think it mattered but it does
I learned that you can freeze pancakes and they will still taste good!
i learned that putting powder sugar on pancakes adds a great flavor!
I learned you can add a tad bit of vanilla, and the bubbles indicate its ready to flip over.
i learned that you are supposed to mix the dry ingredients separately from the wet ingredients
The Pancakes tasted wonderful! I thought it was really neat how we used powdered sugar to sprinkle on them. I would have never thought of that, but it tasted really good!
I learned that you should never press the pancake down when you flip it.
I learned that when the top of the pancakes start bubbling that means that the bottom side is brown enough and ready to flip. I also learned that putting powder sugar on pancakes adds a great flavor!
i learned that u Have to have the eggs and buttermilk at room temperature or it will solidify the melted butter.
I learned that the eggs and buttermilk need to be a room tempture.
I learned that when the pancakes start to bubble that they’re ready to be flipped.
I learned that you have to combined the wet ingredients and the dry ingredients and then mix them together.
When the bubbles appear on the pancake, it means it ready to turn.
I learned not to push down the pancakes when you flip them over to keep them nice and fluffy.
i learned that you turn the pankcakes over when they start to bubble.
I learned that you should measure the ingredients accurately, without packing the flour into a measuring cup. You should lightly spoon into a dry measuring cup and level it.
I learned that you can freeze pancakes if you made more then you can eat. 🙂
While making the the pancakes it’s most important to measure correctly! Never pack the flour into a measuring cup. Always lightly spoon into a dry measuring cup and level it.
i learned that when the top starts to bubble it is ready to turn
I learned that pancakes taste good topped with powdered sugar or different types of fruit instead of just syrup
I learned that the pancakes turned out really good and that you should flip the pancakes when the bubbles start to pop. And they turned out really good.
i learned that bubbles mean it is ready to be flip.
i learned that you know when to flip it when it starts to bubble up.
I learned that pancakes are ready to turn when they begin to bubble and burst.
I learned that if you have leftovers you can freeze them.
I learned that the best ingredients you can buy for this recipe is real butter, whole butter, and real vanilla
I learned that you’re supposed to turn the pancakes when they start to bubble and burst.
I learned that you shouldn’t pack the flower into the measuring cup.
I found it interesting that you can freeze the pancakes you have leftover.
i learned that you should put the pancakes in the oven after making them to keep them warm and to prevent them from getting soggy.
I learned that once the pancakes start to bubble that means they are starting to get brown on the bottom.
how to tell that a pancake is ready to be turned is that it will start to bubble is what i learned.
i learned that it is much easier to pour batter with a liquid measuring cup, also how to tell when the pancake is ready to be flipped.
I learned that you have to have the eggs and buttermilk at room temperature or it will solidify the melted butter.
i learned that when the bubbles begin to pop then the pancake it ready to be flipped over and once they finish cooking, allow them to cool off, then ENJOY : )
I learned that if you cook them to long they will be very black on the bottom, i also learned that you have to add powdered suga, but you could also add other things
i learned you flip the pancakes when they start to bubble !
When making pancakes, you should try to use the best quality ingredients such as real butter, whole buttermilk, and real vanilla.
i learned you can freeze your left overs
I learned that you shouldn’t press the pancakes down with the bent-edge spatula after you turn them.
I learned that you need to mix the dry ingredients separately from the wet ingredients.
I learned that you need to preheat your skillet before putting the batter in the skillet because it can make a mess and you need to have your buttermilk and eggs at room temperature.
I learned that you should turn the pancakes when the bubbles start to pop and the bottom is brown.
I learned that you can use powdered sugar as a topping.
i learned when to flip the pancakes. ( when they bubble)
i would of never thought of putting powdered sugar onto pancakes but it tastes really good 🙂
I learned that if you flip the Pancakes too early it can mess them up.
I learned that powdered sugar is good on pancakes and if you dont cook it enough it will be raw in the middle.
i learned that when the pancake starts to bubble on one side, its time to flip it.
Pancakes are an easy and fast recipe and you can freezes this a recook them when you what some
I learned that left over pancakes can be frozen and saved for another day ( lasts up to a month).
Learned that you have to have the eggs and buttermilk at room temperature or it will solidify the melted butter. And also to not press down on the pancakes because I always do that when I’m making them.
learned that you should flip when pancake start to bubble.
i learned that you can use other toppings other than syrup to make this a good breakfast.
I learned that you have to seperate liquid from dry ingredients at first so each type of ingredient can be in well mixed by itself.
you flip the pancakes when the bubbles pop
i learned how long leftovers can be saved in the freezer for a month.
i learned when bubbles start to pop up its time to flip the pancake.
These pancakes were a nice treat. I never knew you could make pancakes with baking soda.
I learned that when the pancakes start to bubble and burst that is a sign to turn them over.
I learned that if you have leftovers you can freeze them.
I learned that you do not press the pancakes down with the bent-edge spatula after you turn them because they will not be light and fluffy.
I learned to not press the pancakes down in order to keep thme light and fluffy.
i learned that putting powder sugar on pancakes adds alot of flavor!
I learned that you turn the pancakes when the bubbles that have formed begin to pop
I learned that you turn the pancakes when the bubbles that have formed begin to pop
i learned that you have to flip the pancakes over after the bubbles have popped
I learned how to make butter milk pancakes
our pancakes were amazing! from this, I learned that you can freeze leftover pancakes and they’ll taste the same as before